Posts Tagged ‘gnocchi’

Gnocchi, Spinach, Italian Bread

July 8, 2009

Gnocchi, Spinach, Italian Bread

Now, I’ve blogged about gnocchi before, but I really just wanted to talk about this bread.

This bread, you see, has revolutionized my bread-making abilities. Ok, revolutionized may be a bit strong, but it certainly has changed how I’ve made bread going forward. What was the big discovery? Dried herbs.

It sounds so simple, no? It is, but you get such an amazing effect from them it’s almost a waste not to use them. They’re cheap, don’t go bad (well, eventually) and pack a ton of flavor.

That also leads me to the perfect bread recipe. I mean perfect.

6.5 cups of flour (use any kind you want, just make sure that 4 cups of it is high gluten – whole wheat or even all purpose. The full 6.5 cups of something like spelt flour or barley flour just won’t work).
2 tablespoons of yeast
2 tablespoons of salt
.5 cup of olive oil (or any kind of oil, flavored or otherwise)
3 cups of water (lukewarm, but don’t stress the temperature too much)
Seasonings to taste – I’ve yet to add too much

Combine all ingredients and store in a non-reactive container (I use a stainless steel bowl) lightly covered. On the day you want to bake, just pinch off the size of loaf you want and form into the shape you want. Bake on 400 degrees until it’s nice and dark on the outside. If the bread is sticking to your hands while you’re shaping, add more flour (whole wheat or all-purpose) until it stops doing so. You should let the bread rest at least 15 minutes before cutting into it – no matter how tempting it may be.

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Gnocchi, Kale, White Wheat Bread

March 20, 2009

Gnocchi

Gnocchi is one of my favorite things in the world. I’ve replaced it almost entirely for pasta (though some nice angel hair can be mighty tempting) as my starch for marinara sauce. I used to not even use marinara, instead sauteeing some garlic, deglazing with balsamic vinegar and adding a can of diced tomatoes. It was almost too easy (and fast!), but now that I’m trying to avoid BPA, I can’t use my beloved canned tomatoes.

So, marinara it is. Twist my arm, eh? The other substitution I made tonight was kale in place of spinach. Not sure why I wanted to change, but I bought two heads of kale the other night and wanted to use it up. The whole meal is super easy to make, starting with a little roasted garlic (and oil), wilting of the kale and adding marinara sauce.

Kale and Garlic

Once the gnocchi floats in the water, strain it, mix it all up and you’re ready to go. I told you it was easy, it’s just that you didn’t believe me.

I ran out of whole wheat pastry flour for my bread, so I had to use all “white wheat” for this batch and it was certainly a lot lighter, though every bit as delicious. I still haven’t done enough research into “white wheat” versus “whole wheat”, but that will have to be another day.

White Wheat Bread